Pasta With Shrimp And Sun-Dried Tomatoes(4 Servings) - cooking recipe

Ingredients

1/4 c. plus 2 Tbsp. olive oil
1/4 tsp. crushed hot pepper
1 lb. medium shrimp, shelled and deveined
1/4 tsp. salt
2 medium shallots, finely chopped
7 to 10 sun-dried tomato halves, packed in oil and cut crosswise into thin strips
1 tsp. dried oregano
2 bunches arugula (about 4 c. packed), large stems removed and coarsely chopped (watercress can be substituted for arugula)
1 1/2 Tbsp. fresh lemon juice
12 oz. tri-color spiral pasta or penne pasta
freshly ground pepper

Preparation

In a medium skillet, heat 2 tablespoons of the oil and the hot pepper over moderate heat.
Season the shrimp with the salt and add to the skillet.
Cook, stirring occasionally, until the shrimp just turns pink, about 2 minutes.
Add the shallots, sun-dried tomatoes and oregano and cook, stirring occasionally, until the shallots are soft and the shrimp cooked through, about 2 minutes more.
Scrape the contents of the skillet into a large bowl.
Add the arugula, the remaining 1/4 cup olive oil and the lemon juice to the shrimp mixture; toss to combine.
Season with salt to taste.